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Green and red vegetables

Red vegetables are a rich source of vitamins and minerals, as they neutralize free radicals, thus enabling us to retain youth for longer. Red pepper and tomato contain B vitamins, vitamin C, magnesium, iron, calcium, potassium and beta-Carotene. Green vegetables are the healthiest when we eat them raw. They contain chlorophyll, to which they owe their color and beneficial properties. Lettuce supplies us with folic acid and has antibacterial and anti-tumor qualities, what is more, it contains very few calories. Green peas, especially the young ones, are considered a true vitamin bomb. It is important to remember that all fresh vegetables are very healthy, help lose weight, as well as they support the proper functioning and immunity. Apart from a few exceptions, we can eat them with virtually no restrictions.